Steamed Scallops with Black Beans

Preparation Time: 5 Minutes
Cooking Time: 15 Minutes

Steaming is probably one of the healthiest and best cooking techniques for delicate scallops. They are gently poached in the hot vapours without getting overcooked. With Chinese black beans, they become a special savoury treat. The bonus is that this recipe is fast and easy.


  • 450g (1 lb) fresh scallops, including the corals
  • 2 tablespoons chopped black beans
  • 2 tablespoons coarsely chopped garlic
  • 2 teaspoons finely chopped fresh ginger
  • 1 tablespoon Shaoxing rice wine or dry sherry
  • 1 tablespoon light soy sauce
  • salt and freshly ground black pepper, to taste


  • handful fresh coriander sprigs


  1. Remove the hard muscle from each scallop and discard. Distribute the scallops evenly on a heatproof platter. In a small bowl, combine the black beans, garlic, ginger, rice wine or sherry, soy sauce, salt and pepper. Sprinkle evenly over the scallops.
  2. Next set up a steamer or put a rack into a wok and fill it with 5 cm (2 in) of water. Bring the water to the boll over a high heat. Carefully lower the scallops into the steamer or onto the rack. Turn the heat to low and cover the wok tightly. Steam gently for 12-15 Minutes, depending on the size of the scallops. They should feel firm to the touch when cooked.
  3. Turn onto a warm platter, garnish with the coriander and serve at once.